RECIPES
(Rice Cakes)
BUFFALO RAMEN
Buffalo Ramen
Serves 2
1 lb skinless boneless chicken thighs
Salt &Pepper
7 Baby Carrots julienned
2 Stalks Celery 1/4” pieces
1/4 cup crumbled blue cheese
1/4 cup creme fraiche or sour cream
1 smashed clove garlic
Juice from 1/2 lemon
Few twists fresh ground pepper
1 package two portions Sun Ramen
1 TBSP salted butter
1/2 cup Franks Red Hot or your favorite
Mix in small bowl blue cheese, creme fraiche or sour cream,smashed garlic, lemon juice and fresh ground pepper. Cover and refrigerate
Clean and julienne carrots and slice celery, mix together
Light grill and put large pot of water to boil
Pat chicken dry and salt and pepper both sides
Grill chicken 6 minutes per side over white hot coal (or can fry in a little oil)
In medium pot on medium, heat butter and add hot sauce
Let chicken rest and then dice and add to hot sauce butter mixture
Add blue cheese dressing to vegetables admix to coat thoroughly
Cook ramen 1 1/2 - 2 minutes, place in bowl and smother with chicken and sauce
Scatter blue cheese vegetables on top
SHRIMP & GRITS
READ MORE
A PAELLA
1 cup Medium onion or shallots (fine dice)
2 cups Israeli couscous or rice
Saffron
5 cloves garlic
1/2 cup white wine
3 cups stock seafood or chicken (make stock with shrimp shells)
1 extra cup of stock to steam shellfish
2 TBSP tomato paste or two fresh tomatoes chopped roasted w honey
Salt unless the stock is salty
1 TBSP paprika, or hot pimenton
1 lb boneless skinless thighs (salt and pepper a bit)
4 Andouille sausage
1 lb shrimp (I split them down the middle so you get more bites with shrimp but do what you want)
1 lb squid cut in rings
clams
scallops (one large seared sea scallop for person)
mussels
1/2 cup edamame or peas (optional)
roasted artichokes (optional)
cilantro or parsley
DO IN ADVANCE: OPTIONAL BUT WORTH IT: MAKE STOCK (or buy it)
Shell and devein shrimp
Heat shells over medium high heat until pink 5 minutes or so
Soften in oil 1 chopped are onion, 3 cloves smashed garlic, 3 stalks sliced celery, 2 large carrots sliced, 2 bay leaves, salt and pepper, parsley and thyme
Add 3.5 quarts water
Bring to a boil and then let simmer for an hour
Strain out solids and you’ll end up with about 12 cups of stock. You need 4 for this recipe you can freeze the other 8 cups and use it to make this again or…
Ok now you can make Paella
Make the Rice or Couscous
1. Sauté onions in oil medium until soft
2. Add garlic and cook for a few more minutes
3. Add couscous or rice, mix and coat 2 minutes
4. Deglaze with wine
5. Add stock bring to a boil. Reduce heat to medium low and cover until done
6. Turn off until you are ready to add it
Brown sausage in large medium high hot dry pan (18” cast iron)
Remove sausage put in large bowl and add oil
Add chicken and cook both sides
Remove chicken into bite sized pieces and add to bowl with sausage
Cook and remove shrimp, squid and scallops and add to bowl of sausage and chicken
In large pot with lid add 1 cup stock and 1 TBSP Hot Pimenton or paprika, bring to a boil and add shell fish
Cover and cook until done
Turn heat back on large pan and add rice, chicken, squid, shrimp, scallops, sausage and shellfish, parsley